Low calorie triple chocolate muffins

You are going to be devouring every single crumb of these low calorie triple chocolate muffins and going for seconds, thirds and maybe even the entire batch! At just 109 calories a muffin, you can actually have half the batch of muffins for the same amount of calories as one regular triple chocolate muffin!

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Calling all my chocolate lovers, I have THE recipe to satisfy your sweet craving whilst sticking to your deficit. These low calorie triple chocolate muffins are truly what weight loss dreams are made of. These muffins are incredibly moist, ultra rich, decadent and scattered with chocolate chips throughout – what is there not to love?

Looking for more low calorie muffins? Try these low calorie carrot cake cheesecake muffins or these low calorie cinnamon roll muffins next!

These muffins truly taste like they came straight out of a bakery, you would never know they’re so low in calories. They make it feel like a breeze to stick to your deficit – I mean at 109 calories a muffin who can say no? They are perfect with a cup of coffee for breakfast, or as a grab and go snack for whenever the craving strikes. Although these muffins are so low in calories, this is a small batch recipe so you don’t end up eating 12 muffins in one sitting – because they’re just that good.

Ingredients in low calorie triple chocolate muffins

Exact ingredient quantities can be found at the bottom of this page.

To make these low calorie triple chocolate muffins you will need:

Egg – Adds structure and volume to these low calorie muffins. This recipe calls for just 1 room temperature egg. To get a refrigerated egg to room temperature, set it on the kitchen counter for at least 30 minutes. If you’re pressed for time, you can place it in a bowl of warm water for at least 10 minutes to get the egg to room temperature quicker.

Stevia or 0 calorie granulated sweetener – Any 0 calorie granulated sweetener will work for this recipe, but keep in mind the sweetener I used is a 1:2 ratio of stevia to sugar. Adjust your sweetener accordingly.

0% fat greek yogurt – Perfect for adding moisture and volume to these muffins. Greek yogurt works better than regular yogurt as it is much thicker but if you only have regular yogurt, that will work just fine.

Whole milk – Adds a bit of fat and helps create fluffy, moist, bakery style muffins. You can sub for any milk of your choice, unsweetened almond milk is much lower in calories.

Vanilla – No muffin recipe is complete without a hint of vanilla!

Plain/all-purpose flour – You can sub for gluten-free flour for a gluten-free alternative.

Unsweetened cocoa powder – The star of the show. Don’t skimp out here, use a really good quality, unsweetened cocoa powder to really elevate your muffins and get the perfect rich, decadent and indulgent muffin.

Baking powder & baking soda – To help these muffins rise to perfection.

Salt – Chocolate treats are always better with a sprinkle of salt.

Chocolate chips – A mix of dark, milk and white chocolate chips for the classic triple chocolate flavor.

How to make low calorie triple chocolate muffins

1. Pre-heat oven to 180ºC (350ºF). Line a 6-count muffin tray with 6 muffin liners and set aside.
2. In a medium bowl, whisk together the stevia and egg until light and fluffy. Add the yogurt, milk, vanilla and whisk until smooth.
3. Add the flour, cocoa powder, baking powder, baking soda and salt and whisk to combine.
4. Fold in 2/3 of the chocolate chips. Set the rest aside to top the muffins.
5. Divide the batter evenly between the 6 muffin liners, top each with a few chocolate chips and bake for 15-20 minutes or until a toothpick inserted into the centre of the muffins comes out clean.
6. Enjoy!

Top tips

Don’t over mix the batter – Over mixing leads to dry and rubbery muffins so you want to avoid it to get soft, moist and bakery-style muffins. Mix until the ingredients are just combined and no more! It’s better to have a few small lumps than to over mix for a smooth batter but dry muffins.

Weigh out the batter – To get perfectly even muffins, weigh the batter. The easiest way to do this is to weigh your bowl before making the muffin batter, note that down then weigh it after you’ve made the batter in the bowl. Now subtract the weight of the bowl from the weight of the bowl + the batter. Divide that number by 6 and place that much batter into each muffin liner!

Allow the muffins to sit for 30 minutes – Allowing the muffin batter to sit for 20-30 minutes at room temperature will give the flour time to hydrate and the gluten time to develop. This results in more flavorful, more moist and bakery-style muffins!

Storage

These muffins are best eaten the day they’re made but can easily be stored for the next couple of days. Place them in a single layer in a airtight container, place a few paper towels in the container to soak up any excess moisture and stop the muffins becoming soggy. They will last in an airtight container, at room temperature for up to 4 days.

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